Thursday, May 23, 2013

Chicken Alfredo Rollups

One of my favorite things to make and bring to people who need meals are these Lasagna Rollups I found in Taste of Home. (I'll post that recipe another time when I can include a picture). So I recently saw this recipe for Chicken Alfredo Rollups, which are really similar and probably packed with more creamy and glorious calories. And who in their right mind says no to that?
This ended up being a little more time consuming than I anticipated but it was totally worth it. So was making the homemade Alfredo sauce. Do that.

Recipe from Mmm...Cafe

Chicken Alfredo Rollups

9 lasagna noodles
2 ½ cups alfredo sauce (optional homemade recipe below) (I highly recommend it)
2 cups cooked, shredded chicken (I used rotisserie)
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 8×8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagna noodles until al dente. Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel. (I didn't blot them dry but I made sure they weren't soaking wet. I think it's to keep it dry enough to roll but not so dry that they stick. It's a little tricky.) Spread about 2 Tbs. alfredo sauce over each noodle. (If there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.Place the roll-ups in the pan, one by one, seam-side down so they don’t come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

The Best Garlic Alfredo Sauce
½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
2 teaspoon garlic powder
½  tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
⅔ cup parmesan cheese

In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.

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